These gluten-free fritters are delicious hot, warm, at room temperature, or cold. Here I've sprinkled them with fresh flat-leaf parsley leaves for flavor and color.

1 cup grated zucchini (about 1 medium)

1 cup grated yellow summer squash (about 1 medium)

1 Tbsp grated red onion

1 large egg

1/2 cup corn flour or fine cornmeal

1/2 cup grated Pecorino or Parmigiano-Reggiano cheese

1/2 tsp salt

About 6 grinds black pepper

2 Tbsp extra virgin olive oil

1/2 lemon, cut into thin slices for garnish

Place the grated zucchini, squash, and onion on a large clean dish towel, bundle up, and squeeze well to drain. Discard any liquid. Place the drained grated zucchini, squash, and onion in a medium bowl. Add the egg, corn flour, cheese, salt, and pepper, and stir just until combined.

Brush the inside of a 10-inch nonstick skillet with the oil, and heat over medium-high. When hot, add six 1/4-cupfuls of the batter, and cook until golden brown on the first side, about four minutes. Flip and cook until the other side is similarly golden brown, about another four minutes. Drain on a paper towel. Serve with lemon.